 |
Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 6 |
|
I made fajitas today. I was out of fresh tomatoes and sweet peppers so I use what I had. Just keeping track. They were delicious. The fresh peppers, onions, and garlic are so yummy. Serve with cilantro, limes, sour cream, cheese, and tortillas. Ingredients:
1 1/2 lbs chicken tenders |
2 tablespoons olive oil |
1/2 bulb of garlic (4 to 6 cloves, pressed, to taste) |
2 onions, sliced |
4 -8 jalapeno peppers, sliced (seeded and deveined, wear gloves, if you skip deveining and deseeding it will be too hot) |
1 (14 1/2 ounce) can diced tomatoes |
1 -1 1/2 tablespoon chili powder (to taste) |
1/2-1 teaspoon cumin (to taste) |
1/2-1 teaspoon salt (to taste) |
Directions:
1. Brown Chicken tenders in a little olive oil over medium heat. Do not overcook! Cook until just fork tender. Add garlic, chili powder, salt and cook a minute more. Remove from skillet.
2. Add onions to skillet and cook until just carmelized. About 5 to 10 minutes.
3. Add peppers and tomatoes and cook for 3 or 4 minutes to soften peppers and reduce tomatoes.
4. Add chicken combination back to pan with accumulated juices and just reheat. Add a tiny bit of water if you need the moisture to combine the flavors.
5. Adjust seasonings. If you started with 1 tablespoon chili powder and 1/2 tsp cumin, you might want to sprinkle a little more over until it tastes right to you. If you started with 1/2 tsp salt, see if you want a little more.
6. Fresh cilantro is delicious in this. A squeeze of fresh lime is yummy if you have it.
|
|